Sweet corn and tender Yukon Gold potatoes simmer together in a rich, savory broth until the whole pot turns thick and spoonable, with smoked paprika and fresh thyme adding warmth in every bite. Crisp bacon pieces bring a smoky crunch on top, and a scatter of fresh chives finishes things off with a pop of color and bite. The onion, celery, and garlic base builds real depth before the corn and cream go in, so the finished chowder tastes like it simmered all afternoon. It's a cozy, ladle-into-a-bowl kind of soup, and it's a solid pick for a gluten free dinner rotation. Serve it with crusty bread on the side or just as it is — either way, this one disappears fast.
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Cook the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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